NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.25 cup low-fat buttermilk

1 tbsp panko breadcrumbs

1 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 whole sprouted grain bun

2 tbsp nonfat Greek yogurt

1 tsp dijon mustard

1 leaf romaine lettuce

2 slice tomato

0.5 tsp avocado oil

PREPARATION

• 1

  Place the chicken breast in a shallow bowl and pour the buttermilk over it, ensuring it is fully coated. Let it marinate for at least 20 minutes.

• 2

  In a separate small bowl, combine the panko breadcrumbs, smoked paprika, garlic powder, sea salt, and black pepper.

• 3

  Remove the chicken from the buttermilk, letting the excess drip off, then dredge it thoroughly in the panko mixture until evenly coated.

• 4

  Lightly coat the chicken with avocado oil spray and place it in an air fryer basket. Cook at 375°F for 12-15 minutes, flipping halfway through, until the internal temperature reaches 165°F and the crust is golden brown.

• 5

  While the chicken cooks, whisk together the Greek yogurt and Dijon mustard in a small ramekin to create the sauce.

• 6

  Toast the sprouted grain bun lightly. Spread the yogurt sauce on both sides of the bun.

• 7

  Assemble the sandwich by placing the lettuce and tomato on the bottom bun, followed by the crispy chicken, and finishing with the top bun.